Chopped onion, shredded Swiss cheese and egg form a rich mixture for the classic savory open-faced pie, Quiche Lorraine. Baked in a deep-dish crust and seasoned with pepper and nutmeg this is the perfect dish for a church supper, pot luck or buffet.

Carnation Quiche Lorraine

1 (9-inch) unbaked deep-dish pie shell (4-cup volume)
6 slices bacon, chopped
1/2 cup chopped onion
1 1/2 cups shredded Swiss cheese (6 ounces)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
3 large eggs, well beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg

1. Preheat oven to 350°F (175°C).
2. Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. Combine evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
3. Bake for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.

Makes 8 servings.

Note: Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer. If using metal or foil pans, bake on preheated heavy-duty baking sheet.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.